California Farm Tempeh Bean Cake BreadMaker-Air Fryer

Ingredients

• 2 cups dried garbanzo beans, makes 4 cups when soaked
• 2 Tsp baking soda to loosen the outer hulls
• 2 Tsp tempeh starter
• 2 Tbs rice vinegar

Steps

1. Soak 2 cups dried beans in breadmaker in 4 cups cold water with baking soda which will loosen the hulls. The dried beans will swell to 4 cups when soaked.
2. Turn on the paddles in the breadmaker 10 minutes to loosen the hulls. Rinse out the hulls. Cover soaked beans again with fresh water, about four cups. Repeat till most hulls are removed. Total soak time for beans is 16 hours in breadmaker.
3. Rinse one more time to remove leftover hulls. Cover beans with water. In dutch oven, boil beans 60 minutes till all dente, NOT soft, drain, cool to 88 F degrees. Drain and put in perforated gallon freezer bag, 2” thick. Add tempeh starter and warm vinegar. Place in preheated air fryer oven.
4. Ferment 12 hours at 88 F degrees in the dehydration cycle of your airfryer in a perforated ziplock gallon bag. Repeat 12 hour cycles till white spores develop.
5. White tempeh rizopus culture spores will develop naturally sooner or later, depending on how well the beans have been soaked and boiled, dehulled and fermented. This batch developed over 72 hours.
6. Result: After 3 days, white spores will have built the beans into a solid block, 2” thick, 4” wide. If you have a few blackened beans, they have no detrimental effect on taste. Remove tempeh block to fridge to stop fermentation before tempeh starts turning grey, eat raw for three days. After three days, steam ten minutes. The steamed tempeh stays fresh in the fridge for two more weeks. Freeze 3 Tbs fresh raw tempeh to make next batch of tempeh starter.